After the success of my Whole Satsuma cake I decided to try the recipe with whole oranges so it can be made all year round.
The orange cake is still made with ground almonds so it's gluten free and I have added flaked almonds to the top for some crunch.
This cake is made with whole oranges and contains no dairy or gluten so it's a perfect bake for people with these allergens.
It is a very light and delicate cake but has a lot of flavour from the oranges as the whole fruit is used including the peel.
To start place the oranges in a medium sized pan and cover with water.
Bring to the boil then simmer for 1 hour.
Strain the fruit and set aside to cool. You could do this the day before and keep in the fridge overnight if you wanted)
Pre-heat the oven to 180°C (160°C fan) and grease and line a 23 cm (9") square tin.
Once the oranges are cool cut them into quarters and remove and pips if there are any.
Place the oranges into a food processor and blend to a purée.
Place the eggs, sugar, ground almonds and baking powder in the bowl of the food processor with the purée.
Blend until fully combined.
Pour the mixture into the prepared tin.
Then sprinkle with the flaked almonds.
Bake for 40 minutes or until a cake tester comes out clean.
Leave the cake to cool completely in the tin as it is very delicate.
When the cake is completely cool remove from the tin and slice.
Whole Orange & Almond Cake
Sarah's servings: 16
Sarah's skill: Easy
Baking time: 40 minutes
Ingredients:
350g oranges (approx2-3)
6 large eggs
200g caster sugar
250g ground almonds
2 tsp baking powder
2 tbsp flaked almonds
Method:
Place the oranges in a medium sized pan and cover with water.
Bring to the boil then simmer for 1 hour.
Strain the fruit and set aside to cool. You could do this the day before and keep in the fridge overnight if you wanted)
Pre-heat the oven to 180°C (160°C fan) then grease and line a 23cm (9") square tin.
Once the oranges are cool cut them into quarters and remove and pips if there are any.
Place the oranges into a food processor and blend to a purée.
Place the eggs, sugar, ground almonds and baking powder in the bowl of the food processor with the purée.
Blend until fully combined.
Pour the mixture into the prepared tin.
Sprinkle with the flaked almonds.
Bake for 40 minutes or until cake tester comes out clean.
Leave the cake to cool completely in the tin as it is very delicate.
When the cake is completely cool remove from the tin and cut into squares to serve.
Equipment used
Sarah’s extra slice……
This cake is gluten and dairy free. If you are making this as a gluten free cake make sure your baking powder is gluten free.
It will freeze for up to 3 months.
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